cookies that melt
I'm at my wit's end. My cookies--every single type--literally melt before my eyes in the first minute or two of baking. I've tried several different brands of butter, thoroughly chilled or frozen dough; checked oven temp; used parchmont paper on cookie sheets; added flour to try to compensate, etc. Can anyone help? I never used to have a problem, but since I moved across country I haven't been able to bake a decent cookie! It can't be geography...
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BTW, I have NO problem with any other baking. Pies, cakes, breads are all perfect.
I've had the spread problem in the past, and it is usually related to using butter rather than margarine, so I've pretty much made the margarine switch for most cookies. You indicate that this is a problem since "moving across the country" but didn't indicate in which direction. If you moved East to West, it might be the flour -- I know the AP flour in the South particularly is different (lower protein?) than what is more common in the West. If everything else is the same in your recipes and you moved East to West (particular Southern E to W), I'd start by replacing the AP flour with cake flour, then perhaps try a butter to margarine switch.
Good luck, as this has to be TERRIBLY frustrating.
Maybe the oven temp is off??